Thursday, July 5, 2012

Calypso Salad

I think we'd all agree that beating the heat the past few weeks has been challenging. Air conditioners and cool soaks in the tub just aren't enough. And, sitting in the kiddie pool with my children is like trying to put a square peg in a round hole. Ugh, we still have alot of summer to go. The good news is that it's not just an east coast weather pattern, it's nationwide. The bad news's nationwide. Phew, There's NO escaping it!

Closing my eyes I dream of finding  paradise -  the beauty and splendor of  blue skies, sandy beaches and  fresh crystal clear water where the scent of fresh mangoes, and coconuts fill the air and the water hits the shore echoing a steel drum's hypnotic beat. Listen. Can you hear it?

Dreaming of paradise, I've created a recipe that freshens the palate with exotic flavors of the islands - Calypso Salad. With ingredients of sweet mango, coconut and lime it tames the sizzle of the summertime heat yet with a subtle hint of habanero and red chile it provides a little heat all its own. But, don't take my word for it. Prepare some for yourself. Grill up some shrimp, serve up a margarita (or mohito) and pull up a hammock. Relax, only 69 more days until Fall.


1 pound Pappardelle Calypso blend pasta shells
1-10.5 oz. jar Tropical Pepper Co. brand Mango Coconut pepper sauce, 1 pinch of coconut (for topping and presentation), * 1 pound medium shrimp - Optional.


Place pasta into a large pot. Bring to a boil and reduce heat cooking pasta until al dente. Rinse, drain and set aside in a large mixing bowl. Place contents of sauce into mixing bowl and gently fold into pasta. Add a little water to bottle, shake well and save for presentation. Refrigerate pasta for at least 4 hours. Remove from fridge and serve. Place sauce on plate, followed by a heaping serving of salad and top with a sprinkling of coconut. If desired, add steamed and/or sauteed medium shrimp.


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